Do you ever find something in the grocery store that totally inspires you? Let’s be honest, this rarely happens in rural Mexico. The Sunday Market absolutely inspires me but never the grocery store. I found these mini tostadas that begged to be appetizer sized tostadas. Yes, I know, I can make my own mini corn tostadas, but these were too cute to resist. You could also cut small rounds out of prepared corn tortillas and bake them.
The taco seasoning was inspired by a craving for American tacos. I suppose that I could find a chemical laiden seasoning packet at the grocery store but I prefer to keep a low sodium spice mix on hand that I can add to ground meat with very little effort or thought.
“American tacos” is an actual entree at our local wine cellar and bar which is within walking distance of mi casa and I might be known to order them, like every time I go, but only if I’m on kitchen strike or I’m out of vino. They also carry an IPA from our local brewery that El Gringo can’t live without.
Enough about Baja life, here’s the simple recipe for Taco Seasoning and Tiny Baja Tostadas
Makes enough for 4 -6 meals
3 tablespoons chili powder, I prefer ancho chili powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
2 tablespoons ground cumin
1 tablespoon black pepper
1 teaspoon sea salt
1 teaspoon garlic powder
1 tablespoon dried onion flakes
To make Americana taco meat:
Use 1-2 tablespoons of spice mix in 16 ounces of browned ground beef or ground turkey, add 4 chopped tomatoes or 14 oz can of tomatoes, 1/2 cup water. Simmer 10 minute.
If you want to increase the nutritional value and reduce the cost, sauté 1/2 cufresh onion, 1 grated fresh carrot and/or 1/2 zucchini and add to the seasoned meat mixture and simmer for 10 minutes.
Cook ground taco meat.
Dice tomatoes or slice cherry tomatoes.
Prepare pico de gallo or use bottled salsa.
Make guacomole. Mash 1 avocado with 1 clove minced garlic, 1/2 cup chopped cilantro, 1/4 cup diced red onion, 1 squeeze of lime and a dash of salt. (Everyone should have a “go to” guacomole recipe.)
Leave ingredients on the table for guests to make their own tostadas or assemble tostadas by layering the meat, guacomole, lettuce, salsa and top with a dollop of le crema or sour cream.
4 Comments Add yours
Sure, 4 to 6 servings? That looks so good I think that would be a single serving recipe for me! 🙂
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The seasoning mix could be used for 4-6 pounds of meat depending on your heat preference. The tostadas might feed 4 meals or several small tapas with lots of toppings.
These look delicious and so colourful! What a great idea for a party snack!
I’ve seen these tiny tostadas in flour and corn in Nevada. It must be a trend now. You could cut them from full sized tortillas too. Thanks for stopping by. I moved this blog to http://www.mybajakitchen.com if you want to see more Baja recipes. Salud, Tracey